This summer strawberry salad is my go-to when I need something fast, fresh, and crowd-pleasing. Inspired by the beloved Panera poppy seed strawberry salad, this version balances sweet, tart, and crunchy in every bite. It’s easy to make at home and feels like restaurant-quality in your own kitchen!
The Story Behind This Salad
This salad isn't an exact match to Panera Bread’s poppyseed salad, but it’s pretty darn close—and in some ways, even better! I used 80 Acres Farms Power Greens instead of romaine because I absolutely love the flavor and texture microgreens bring to this summer side salad. Whether you’re hosting a summer gathering or just need a fresh lunch idea, this Panera bread salad is always a hit.
Would you like to check out another copycat recipe? Try the Cheesecake Factory Honey Wheat Bread! Both pair amazingly with a One Pot Chicken and Rice Recipe.
Jump to:
- The Story Behind This Salad
- INGREDIENTS FOR PANERA STRAWBERRY POPPYSEED SALAD
- For the Summer Salad
- For the Poppyseed Dressing
- 4 EASY STEPS TO MAKE THIS SUMMER SALAD
- SUBSTITUTIONS FOR PANERA STRAWBERRY SALAD
- VARIATIONS FOR PANERA BREAD POPPY SEED SALAD
- EQUIPMENT NEEDED
- STORAGE INFORMATION
- TOP TIP
- Strawberry Poppyseed Salad FAQs
- Copycat Series
- Pairing Ideas
INGREDIENTS FOR PANERA STRAWBERRY POPPYSEED SALAD
Here’s everything you’ll need to recreate this colorful summer salad. Feel free to customize it with your favorite fruits or nuts.
For the Summer Salad
- 80 Acres Farms Power Greens (or romaine)
- Fresh strawberries
- Blueberries
- Pineapple (fresh or canned)
- Pistachios (or pecans for a more Panera-style version)
- Optional: Mandarin oranges
For the Poppyseed Dressing
- Olive oil
- Honey
- Apple cider vinegar (or white vinegar)
- Plain Greek yogurt
- Diced sweet onion
- Salt
- Poppy seeds
- Black pepper
See recipe card for quantities.
4 EASY STEPS TO MAKE THIS SUMMER SALAD
Here’s a quick overview of how to make this Panera strawberry poppyseed salad at home:
- Step 1: Make the dressing by blending together all the ingredients until smooth and creamy.
- Step 2: Wash and prep the fruit by slicing strawberries and dicing pineapple.
- Step 3: Assemble the greens and fruit in a large bowl.
- Step 4: Drizzle with dressing, toss, and serve immediately.
Hint: If serving for a gathering, keep dressing on the side until ready to eat to prevent soggy greens.
SUBSTITUTIONS FOR PANERA STRAWBERRY SALAD
Here are some common swaps you can use to suit your taste or pantry:
- Lettuce: Romaine, spinach, or a spring mix all work great.
- Pineapple: Mango or canned peaches are delicious too.
- Greek yogurt: Use mayo or sour cream if needed.
- Honey: Maple syrup or agave can be subbed in a pinch.
VARIATIONS FOR PANERA BREAD POPPY SEED SALAD
This summer salad is endlessly customizable. Here are a few fun ways to mix it up:
- Use different fruit like raspberries, kiwi, or blackberries.
- Swap pistachios for almonds or walnuts.
- Try it with grilled chicken or shrimp for a complete meal.
- Add feta or goat cheese for extra creaminess.
EQUIPMENT NEEDED
- Cutting board & knife
- Mixing bowls
- Measuring spoons and cups
- Whisk or small blender for dressing
- Serving bowl
STORAGE INFORMATION
Store the salad and dressing separately. The fruit and greens can be prepped and refrigerated for up to 2 days. The dressing lasts up to 5 days in a sealed jar in the fridge. If it solidifies, bring it to room temperature and shake well before using.
TOP TIP
Want to make this a full meal? Add sliced grilled chicken breast on top, just like the Panera version. Season the chicken with salt, pepper, and a squeeze of lemon, then grill or pan-sear until cooked through. Slice thin and lay over the dressed salad right before serving. One salad goes from side dish to dinner.
Strawberry Poppyseed Salad FAQs
Not exactly, and that is intentional. The Panera version uses romaine lettuce, mandarin oranges, blueberries, strawberries, pineapple, pecans, and a fat-free poppyseed dressing made with cider vinegar. This version swaps in power greens for more nutritional depth, uses pistachios for a slightly different crunch, and makes a creamier homemade dressing with Greek yogurt. In a lot of ways it is even better — and you control exactly what goes in it.
Yes. Swap the Greek yogurt for a dairy-free yogurt alternative like coconut milk yogurt or oat milk yogurt. The dressing will be slightly thinner but still creamy and flavorful. You can also skip the yogurt entirely and just whisk together the olive oil, honey, apple cider vinegar, onion, salt, and poppy seeds for a lighter vinaigrette-style dressing.
Wash and dry thoroughly, and slice just before serving. Keep berries chilled until ready to use.
Yes — and this is exactly how Panera serves it as a full entree. Grill or pan-sear seasoned chicken breast, slice it thin, and lay it over the top of the dressed salad. The chicken adds protein and turns it from a side dish into a complete meal. You can also use rotisserie chicken for an even faster option. The sweet poppyseed dressing pairs beautifully with savory chicken.
You can prep all the components ahead, make the dressing up to 5 days in advance and store in a sealed jar, wash and slice the fruit up to 24 hours ahead, and keep everything refrigerated separately. Do not dress the salad until right before serving. Once the dressing touches the greens they will wilt within 30-60 minutes. For a party or gathering, set out the components separately and let people build their own bowls.
Power greens (a mix of spinach, chard, and kale microgreens) give the salad a nutritional boost and hold up well under dressing. Romaine is the most Panera-accurate choice and adds great crunch. Spring mix works well for a lighter feel. Avoid iceberg — it has very little flavor and wilts quickly. Whatever you use, make sure the greens are completely dry before adding the dressing or everything will be watery and the dressing will not cling properly.
Copycat Series
Looking for other copycat recipes like this? Try these:
Pairing Ideas
These are my favorite dishes to serve with this Summer Salad:
Copycat Panera Bread Strawberry Poppyseed Salad
Equipment
- Mixing Bowls
- Knife
- cutting board
- Knife
- Whisk
- Jar
Ingredients
For the Dressing:
- ½ cup olive oil
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- ¼ cup plain Greek yogurt
- 1 teaspoon finely diced sweet onion
- 1 teaspoon salt
- 1 tablespoon poppy seeds
- ¼ teaspoon black pepper
For the Salad
- 1 Box Mixed Greens Or which ever lettuce you prefer such as romaine.
- 1 cup strawberries sliced
- ½ cup blueberries
- ½ cup fresh pineapple sliced or diced
- ½ cup mandarin oranges drained
Instructions
Step 1: Make the Dressing
- In a small bowl or jar, whisk together ½ cup olive oil, 3 tablespoons honey, 2 tablespoons apple cider vinegar, ¼ cup plain Greek yogurt, 1 teaspoon finely diced sweet onion, 1 teaspoon salt, 1 tablespoon poppy seeds, and ¼ teaspoon black pepper. If using high-quality olive oil, note that the dressing may solidify in the fridge. To fix, leave it out at room temp for 10-15 minutes or run the jar under warm water before shaking again.
Step 2: Prep the Fruit
- Slice 1 cup of strawberries, rinse and drain ½ cup blueberries, and dice ½ cup fresh pineapple. You can also add ½ cup drained mandarin oranges if you like.
Step 3: Build the Salad
- In a large serving bowl, add the Power Greens (or romaine), then top with the prepared fruit and ⅓ cup pistachios (or pecans).
Step 4: Toss and Serve
- Drizzle the salad with your desired amount of poppyseed dressing. Toss everything together gently and serve immediately.
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